Chicken Crunch
Chicken Crunch offers a crispy, flavorful coating with a tender chicken interior, combining creamy soup and herb-seasoned stuffing for a comforting, family-friendly meal. Perfect for busy weeknights, its crunchy texture and savory flavors appeal to all ages and pair well with simple sides.
Ingredients
- 1 can cream of chicken soup ⓘ
- 1/2 cup milk ⓘ
- 4 skinless, boneless chicken breast halves ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 1/2 cups herb seasoned stuffing, finely crushed
- 2 tablespoons margarine, melted ⓘ
- 1 teaspoon chopped fresh parsley or dried parsley flakes (optional) ⓘ
- 1/2 teaspoon lemon juice (optional)
Instructions
- In a shallow dish, combine 1/3 cup of cream of chicken soup and 1/4 cup of milk; set aside.
- Lightly coat each chicken breast with flour on waxed paper, then dip into the soup mixture.
- On another piece of waxed paper, coat the chicken with crushed herb-seasoned stuffing.
- Arrange the coated chicken on a baking sheet, drizzle with melted margarine.
- Bake at 400°F (200°C) for 20 minutes or until the chicken is no longer pink.
Tips & Substitutions
For a crunchier texture, try adding a sprinkle of grated Parmesan cheese to the herb-seasoned stuffing. If you prefer a lighter option, substitute half-and-half for the cream of chicken soup and use low-fat milk. Fresh herbs like thyme or rosemary can be used in place of parsley for a different flavor profile. This recipe is a great way to use leftover stuffing from holiday meals.
Serving Suggestions
Serve Chicken Crunch with a side of steamed vegetables or a crisp green salad for a balanced meal. It pairs beautifully with Mama Susie'S Chicken Casserole for a comforting dinner feast. For a quick meal, consider serving it over rice or pasta, drizzled with extra cream of chicken soup for added flavor.
Storage & Reheating
Leftover Chicken Crunch can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method helps maintain the crispiness of the coating. Avoid microwaving, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Crunch contains roughly 540 calories, with 15g protein, 89g carbohydrates, and 13g fat. It is an excellent source of iron (55% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 795mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before coating and baking. This ensures even cooking and helps the coating adhere better. If you're short on time, you can use the microwave to defrost them, but be careful not to cook them in the process.
What can I substitute for the cream of chicken soup?
If you don't have cream of chicken soup on hand, you can use cream of mushroom soup or a homemade version using chicken broth, milk, and a bit of flour to thicken. Alternatively, a mix of heavy cream and chicken bouillon can also work well in this recipe.
Is this recipe suitable for meal prep?
Absolutely! Chicken Crunch is great for meal prep. You can coat the chicken in advance, refrigerate it, and bake it fresh when you're ready to eat. This makes it an ideal option for busy weeknights or for packing lunches. Just ensure you store it properly to maintain freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).